In a large pot, sauté the onion and garlic. Add the ground meat and brown it. Stir in the tomato sauce, salt, pepper, and sugar, and simmer on low heat for at least 30 minutes to allow the flavors to combine.
Pasticho (Venezuelan Lasagna)
- Total time - 90 minutes
- Prep time - 30 minutes
- Cook time - 60 minutes
- Servings: 6
- Country: Venezuela
Pasticho is one of the most beloved dishes in Venezuelan cuisine, which was adopted from Italian tradition but given its own character. It is the perfect combination of a rich meat sauce, creamy béchamel, and melted cheese. Although the preparation takes some time, the result is well worth it.
Ingredients
For the Meat Sauce (Ragu)
- 500 g ground beef
- 250 g ground pork
- 1 pc onion, chopped
- 3 cloves garlic, minced
- 750 ml tomato sauce
- to taste salt and pepper
- 1 teaspoon sugar
For the Béchamel Sauce
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk, warm
- to taste salt, white pepper, and nutmeg
For Assembly
- 1 pack lasagna sheets
- 200 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
Instructions
Step 1: Prepare the Ragu Sauce
Step 2: Prepare the Béchamel Sauce
In a smaller saucepan, melt the butter, add the flour, and stir for 1 minute. Gradually add the warm milk while whisking constantly. Cook until the sauce thickens. Season with salt, white pepper, and nutmeg.
Step 3: Assemble the Pasticho
Grease the bottom of a baking dish with a layer of meat sauce. Place a layer of lasagna sheets on top, then a layer of béchamel, and sprinkle with cheese. Repeat the layers until all ingredients are used. The final layer should be béchamel topped with cheese.
Step 4: Baking
Bake in a preheated oven at 180 °C for 45-60 minutes, until the top is golden brown and bubbly. Let it rest for 10 minutes before serving to make it easier to slice.